Kotzekidou P, Bloukas J G
Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Univ. P.O. Box 250, GR-540 06, Thessaloniki, Greece.
Meat Sci. 1996 Mar;42(3):333-45. doi: 10.1016/0309-1740(95)00038-0.
Cooked ham produced with Lactobacillus alimentarius and Staphylococcus xylosus as protective cultures, and control ham were sliced, vacuum-packed in pouches with oxygen transmission rates (OTR) of 360 and 77 cm(3)/m(2)/24 hr/atm, and stored at 4 °C in the dark. The addition of protective cultures increased (p < 0.05) lactic acid bacteria and micrococci and staphylococci counts in the meats. After cooking, the population of lactic acid bacteria was higher (p < 0.05) in hams produced with L. alimentarius than the other treatments. Protective cultures increased (p < 0.05) the shelf-life of cooked ham. The higher the OTR, the lower the shelf-life. Cooked ham with L. alimentarius was acceptable up to 28 days compared to control ham with a shelf-life of 3 weeks. Micrococci and staphylococci were inhibited in hams with L. alimentarius. Hams with S. xylosus had a better red colour than other treatments. Cooked hams with protective cultures had lower total aerobic bacteria, micrococci and staphylococci and Brochothrix thermosphacta counts than control hams which had higher populations of lactic acid bacteria and lower pseudomonads.
以食淀粉乳杆菌和木糖葡萄球菌作为保护培养菌生产的熟火腿以及对照火腿被切片，真空包装在氧气透过率（OTR）分别为360和77立方厘米/平方米/24小时/大气压的包装袋中，并在4℃黑暗条件下储存。添加保护培养菌增加了（p<0.05）肉中的乳酸菌、微球菌和葡萄球菌数量。烹饪后，用食淀粉乳杆菌生产的火腿中乳酸菌数量高于（p<0.05）其他处理方式。保护培养菌延长了（p<0.05）熟火腿的货架期。氧气透过率越高，货架期越短。与货架期为3周的对照火腿相比，用食淀粉乳杆菌生产的熟火腿在28天内仍可接受。微球菌和葡萄球菌在含有食淀粉乳杆菌的火腿中受到抑制。含有木糖葡萄球菌的火腿比其他处理方式的火腿颜色更红。含有保护培养菌的熟火腿中需氧菌总数、微球菌、葡萄球菌和嗜热栖热菌数量低于对照火腿，对照火腿中乳酸菌数量较高而假单胞菌数量较低。
